1354 
WOMAN AND HOME 
From Day to Day 
The Cry of the Dreamer 
I am tired of the planning and toiling 
In the crowded hives of men : 
Heart-weary of building and spoiling, 
And spoiling and building again. 
And I long for the dear old river 
Where I dreamed my youth away— 
For a dreamer lives forever, 
And a toiler dies in a day. 
I am sick of the showy seeming, 
Of a life that is half a lie 
Of the faces lined with scheming 
In the throng that hurries by. 
No. no;, from the streets’ rude bustle, 
From trophies from mart and stage, 
I would fly to the woods’ low rustle 
And the meadows’ kindly page. 
Let us dream as of yore by the river, 
And be loved for the dream always— 
For the dreamer lives forever. 
And a thinker dies in a day. 
—JOHN BOYLE O’REILLY. 
* 
A staffed tomato salad is savory and 
attractive. Peel smooth, round tomatoes; 
cut out the stem end and remove seeds, so 
as to make cups. Dust the cups with salt 
and pepper, then fill with chopped celery, 
or celery and walnuts, seasoned with 
mayonnaise or any other preferred dress¬ 
ing. Stand each tomato on a lettuce leaf. 
Potato salad, well seasoned, is nice 
served in these tomato cups. 
* 
Nothing is quite so discouraging to 
women who do the family sewing as the 
present exorbitant prices for materials. 
With sewing cotton over a dollar a dozen 
spools, and longeloth and nainsook 40 to 
GOc a yard by the piece, underwear for 
women and children, and outfits for the 
new baby, are costly items. In cases 
where we have sought a ruling from those 
government agencies designed to check 
profiteering, as to the fairness of certain 
prices on retail commodities, we have 
never yet received any response or ac¬ 
knowledgment. So our only power to 
check profiteering appears to lie in a de¬ 
termination not to buy, hence we plan to 
limit purchases, and make old things do 
ns far as possible. This, of course, is 
not good for business, but then, is there 
any reason why women should skimp 
themselves in every conceivable way to 
help those who have kept on piling up 
money through the fat years? 
* 
This Summer hotel rates at most pleas¬ 
ure resorts are enormously increased, and 
with the high railroad fare city people 
find their Summer outings much more ex¬ 
pensive than usual. Many of them look 
for a remedy in farm board, where they 
will have good food and country pleas¬ 
ures. But no farm housekeeper can now 
afford to keep boarders without raising 
her rates; anyone who sticks to her old- 
time tariff will lose money. It is not 
only the food, but the upkeep; the cost 
of lights, fuel, furniture, bedding, etc. 
All this should be carefully studied, for 
no one should toil for the comfort of Sum¬ 
mer boarders without knowing for a cer¬ 
tainty that she is making a profit on her 
work. 
* 
Spiced beef is one of our old-fashioned 
recipes, which makes a desirable cold dish 
for luncheon or tea, or for Sunday dinner 
in Summer. Select a piece of the flank, 
trim off the coarse skin, lay it flat on the 
table, and, with a knife, spread over it 
the following mixture: One teaspoon 
ground mustard, one teaspoon celery salt, 
half teaspoon black pepper, pinch of red 
pepper, mixed to a smooth paste with 
vinegar. Then roll up the meat like a 
jelly cake, the spice inside, tie it in 
a cloth like a pudding. Put it into 
boiling water and let it boil 2*4 hours. 
When cooked lift the kettle off the stove, 
and allow the water to cool before remov¬ 
ing the meat. • Do not take the cloth off 
until cold; then slice the meat for serv¬ 
ing. 
» 
Summer and Autumn Savories 
Peach Marmalade.—Wash, pare and 
quarter peaches, then put them into a 
preserving pan with one-fourth cupful of 
water and sugar, alternating the fruit 
and the sugar, allowing 1 lb. of sugar to 
each quart of fruit. Heat slowly, and 
after it reaches the boiling point watch 
closely and stir until thick: then add a 
few' of the kernels, u r hicli should be 
blanched. Put into jars and seal. 
Vht RURAL. NEW.YORKER 
August 21, 1920 
Spiced Peaches.—Six pounds of peaches, 
one cupful of sugar, one heaping tea¬ 
spoonful of ground cinnamon, one table¬ 
spoonful cloves, one teaspoonful of gin¬ 
ger, half a teaspoonful of allspice, one 
level teaspoonful of salt, quarter teaspoon¬ 
ful of red pepper, 3*4 lbs. of brown sugar. 
Boil sugar and vinegar for 20 minutes. 
Scald peaches, remove skin and cook in 
syrup. Tie spices in bag and cook with 
peaches. When peaches are tender pour 
into jars. Reheat syrup every day for a 
Week. Pour hot over peaches. 
Melon and Plum Jam.—Peel 6 lbs. 
muskmelon. remove the seeds and cut the 
fruit into small pieces. Stone 6 lbs. of 
plums, crack the stones, and remove the 
skin from the kernels by putting them 
in cold water; allow them to hoil. then 
run off the water and run cold water 
over them ; the skins will then slip off. 
Put these with melon and plums into an 
earthenware dish, allowing an equal 
amount of sugar. Let it remain eight, 
hours, then boil up once, skim and boil 
gently 40 minutes. Bottle and seal. 
Melon Sweet Pickle.—Pare off very 
gradually the green part of the rind of 
a good ripe muskmelon. cut in pieces two 
inches in length, place the melon in strong 
salt brine 24 hours, then 24 hours in alum 
The Rural Patterns 
In ordering always give number of pattern 
and size desired, sending price with order 
9936. Polo coat, 
34 to 43 bust. 20 
cents. 
9829. One - piece 
skirt coming in 
24 to 30 waist. 20 
cents. 
The medium size 
coat will require 5 
yds. of material 36 
in. wide, 4 yds. 44, 
3Vi yds. 54. The me¬ 
dium size skirt will 
require 2J4 yds. of 
material 36 or 44 in. 
wide, lVs yds. 54. 
Width of skirt, lVa 
yds. 
9904. Coat for 
misses and small 
women, 16 and 18 
years. 20 cents. 
9953. Two - piece 
skirt for misses and 
small women, 16 and 
18 years. 20 cents. 
The 16-year size 
coat will require 3t6 
yds. of material 36 
in. wide, 2% yds. 
44, 2 % yds. 54. The 
16-year size skirt 
will require 2% yds. 
of material 36 or 44 
in. wide. 
9959. Double blouse 
suitable for two ma¬ 
terials or applied 
trimming, 34 to 42 
bust. The medium 
size under blouse 
will require 1% yds. 
of material 36, 40 or 
44 in. wide, with 
1% yds, of material 
36, 40 or 44 in. 
wide, with 1% yds. 
9918. Girl’s coat, 
2 to 8 years. 20 
cents. The medium 
size will require 
40, or lYi yds. 44 wide, 2 yds. of ma- 
for the over blouse, terial 44 in. wide 
20 cents. 
1% yds. 54. 
water, taking three-quarters of an ounce 
of alum to one gallon of water. Boil in 
vinegar until tender enough to pierce with 
a silver fork. Drain, stick cassia buds in 
each piece of melon, then boil one quart 
of vinegar with 4 lbs. sugar, cinnamon 
and cloves to taste. Boil till syrup is 
like molasses; let melon stand in syrup 
a few hours, take melon out of syrup, 
placing it in jars; then boil syrup again 
and pour boiling on melon and seal well. 
Crabapple Jelly.—If the orabapples are 
very red and not peeled, then the jelly is 
a pretty red color. Remove stems, cut in 
pieces, put in preserving kettle, nearly 
cover with cold water, cook very slowly 
until apples are tender. Pour into jelly 
bag and drain well, but do not squeeze. 
Measure juice, allow 1 lb. of sugar to 
every pint of juice. Boil juice 20 min¬ 
utes, add sugar which has been heated on 
a platter in the oven. Stir until sugar is 
dissolved, boil five minutes, or until it 
jellies. Skim when necessary. Have 
jelly glasses standing in hot water, pour 
jelly into them, let stand until hard and 
cover with melted paraffin and then cover. 
Keep all jellies in a cool, dry, dark place. 
A rose geranium leaf cooked with apples 
gives a pleasant flavor. 
Sweet Pickled Pears.—Wash 7 lbs. of 
pears, but do not peel, then stick five 
tablespoonsful of whole cloves into them. 
Boil Sy 2 lbs. of sugar with two cupsful 
of vinegar for half an hour, then add 
four heaping tablespoonsful of mixed 
spices. Add a few pears at a time, and 
cook until tender? Fill jars and seal. 
HELEN A. LYNAN. 
Squash Mangoes 
Prepare a brine, six quarts of boiling 
water to one quart of salt. Skim until 
it is clear; then let it get cold. The 
quantity may be increased to suit the 
number of squashes to be prepared, but 
the proportion of salt and water must be 
observed. Choose squashes not larger 
than a quart bowl, with a stem an inch 
long. Wash off all dirt, cut clean across 
the stem end of squash, about one-third 
of the length ; remove seeds, replace cap, 
tying loosely, so the brine can penetrate 
the inside of squash, and so the caps will 
not get mismated. Weight down, so as 
to keep squash under the brine. Let. 
them stay in the brine anywhere from 
seven to 12 days. When removed they 
will be wrinkled. Place them in a dish 
and cover with hot water. When cold 
drain and fill with the following: 
Dutch Salad.—One qt. chopped cucum¬ 
bers. 1 qt. chopped onions. 1 pt. chopped 
green tomatoes, one large chopped cauli¬ 
flower, one small chopped cabbage, four 
chopped green peppers (we omit the pep¬ 
pers and use a little cayenne pepper in¬ 
stead), remove seeds. Mix ingredients 
together, then add one cup of salt and 
pour on one quart of boiling water. Let 
stand half an hour; drain. While this is 
draining prepare the following dressing: 
Mix three-fourths of a cup of flour, six 
tablespoons mustard, one tablespoon tur¬ 
meric powder, with enough cold vinegar 
to make a smooth paste. Then add one 
cup of white sugar and sufficient vinegar 
to make two quarts in all. Boil this mix¬ 
ture until it thickens, and is smooth, 
stirring all the time; then add vegetables, 
and cook until well heated through. Let 
cool, then fill each squash with this mix¬ 
ture, tying each cap on securely. It will 
take quite an amount of twine, and the 
same amount of patience. Pack in stone 
jars with bag containing mixed whole 
spices. Pour over them scalding hot. ci¬ 
der vinegar, enough to cover well. Weight 
down, so every bit of the squash is cov¬ 
ered. Set away in a cool, dark place 
for a month at least. In preparing the 
dressing for the “Dutch salad.” I cannot 
remember if I used the 'amount, stated 
once or twice for the quantity of squash 
quoted : otherwise it is correct as written 
out. The Dutch salad and dressing \ve 
put in quart jars blazing hot. and seal, 
and this dressing I use for mustard 
pickles, using any kind of vegetables I 
wish, cutting them in about inch pieces, 
heating thoroughly and bottle. The squash 
mangoes were an experiment of 1017 that 
proved a success. .tennte lind. 
The Maternity Hospital 
I was rather surprised at the para¬ 
graph written by the Pastoral Parson 
relating to the maternity hospital, page 
1142. Being a graduate nurse, I have 
seen the care with which babies are 
labeled in the maternity wards. In some 
hospitals even the footprints of the baby 
and fingerprints of the mother are re¬ 
corded on the same record card. I think 
that a woman who selects a dependable 
hospital with modern methods need have 
no fear that the wrong baby will be 
given her. 
Few country houses have the facilities 
for properly caring for confinement cases, 
and many women pay up in latqr years 
for improper care at childbirth. Aside 
from the question of care, it is easily seen 
that a woman can recuperate much 
faster away from family cares, and other 
children who will insist on climbing onto 
the bed and playing noisily around the 
house, when mother should be having 
perfect quiet. 
As for feediug babies regularly, any up- 
to-date woman who has studied the sub¬ 
ject of care of her children will find that 
it has been proved over and over again 
that a baby started and kept on a regular 
feeding schedule has a much better chance 
of growing into a healthy, normal child. 
Hospitals usually allow a healthy baby 
to nurse for 20 minutes every three hours, 
and most babies sleep practically all the 
time between feedings. A child starting 
in this way will be much less care for the 
mother and be far better physically when 
she takes it home than a baby which is 
held and locked and fed every time it 
fusses a little. Why not be as exact and 
regular in the raising of the little ones 
that God sends us as in the raising of 
purebred stock? 
We expect a baby to come to our home 
very soon, and I have made arrangements 
to go to a hospital. I think that it will 
be much better for both the baby and 
myself. I love my home and family, and 
would rather stay with them, but I be¬ 
lieve that in going to the hospital I am 
giving our little one the best possible 
start in life, which is its right, and I am 
not worrying about bringing home the 
wrong baby. mbs. w. c. b. 
Tennessee Notes 
Such a busy time as the past few weeks 
have been; dewberries came in with a 
rush. Hurry up breakfast, milk, feed the 
chickens and hie to the berry field; pick, 
pick, all you can 4 -back, make bods, sweep, 
■wash berries, prepare dinner; can ber¬ 
ries ; see after the garden : wash, iron and 
patch between times. Then here are the 
blackberries, and right in the midst of 
them, yellow plums must ripen. There 
must lie a few singing conventions, ball 
games, ice cream, festivals, etc., to which 
some members of the families just have 
to go. and the beet's to can, too; but al¬ 
together eiglity-odd jars of the half-gallon 
size are filled, five gallons of jam made 
and two gallons of jelly. And I only 
used one-half gallon of sugar in the jam. 
I shipped a gallon of molasses in and 
never said a word about it. *They ate 
jam and bragged about how good it was; 
then I told them, and Mr. P. declares he 
can taste the molasses now; but they eat 
it just the same. 
Wie have thrashed our cheat and have 
IS bushels. I think perhaps in the fu¬ 
ture the seed wheat will be cleaned. Our 
bunch beans are showing signs of blight; 
rust or something that curls the leaves 
up. Young chickens are 32c per lb., and 
with corn $2.20 it is poor pay. The boys 
have made regular pets of their club 
pigs, and I fear they are going to be a 
nuisance. We had our first roasting ears 
in beans the 20th of July, and our first 
tomatoes the 2Gtli. Beans, cucumbers 
and cabbage have been plentiful for sev¬ 
eral weeks. 
I tried the “vinegar bees,” and do not 
think the vinegar at all well flavored. I 
made some real good vinegar out of one 
gallon of molasses, five gallons of rain 
water and some pieces of honeycomb from 
which I had drained the honey. The only 
objection is the vinegar darkens the beets, 
but apple vinegar is $1.24 per gallon, so 
one will have to use the makeshift. 
Peaches are scarce and selling for $3 per 
bushel. We are finishing taking up our 
own useless trees. Huckleberries are from 
$4 to $6 per bushel, but as there are quite 
a few apples, I am going to buy apples 
to till up all the empties, and make 30 
gallons of apple butter. Then I will not: 
worry about the spread line for the next 
32 monlits. 
Camp meeting is billed for the fourth 
Sunday in August. Many of the young 
folks are all ready preparing for the great 
event, which is more like a big picnic 
than a religious service. Yet we surely 
enjoy meeting with old friends whom we 
have not seen for 12 months, or maybe 
years. It' helps keep memory green. It 
is there we find our old schoolmates, and 
sometimes we bunch up, and it is hard to 
tell who talks the longest, the loudest, 
the fastest, and who tells the most. We 
forget we haven’t a new dress or that, our 
shoes are patched, or our hat homemade ; 
we forget that the years have bleached 
our hair, bent our backs, decayed our 
teeth, dimmed our eyes. We forget for 
the time being that we are old and like 
a wornout machine, almost, but not quite, 
ready for the scrap heap. We revel in 
the recollection of childish escapades or 
schoolgirl pranks, until, perchance, a hand 
tugging at our skirts recalls us to pres¬ 
ent days; but the meeting has left a pleas¬ 
ant glow that warms our hearts for many 
days. mbs. d. b. p. 
Rest Often 
Don’t wait until the work is done to 
rest. When tired, try to snatch at least 
five minutes to lie down and relax. You 
will accomplish more ■work and avoid 
over-fatigue. Short and frequent rests 
have been found to be far more effective 
in maintaining efficiency than a long 
period of rest taken at one time. Scient¬ 
ists have proved, likewise, by most thor¬ 
ough practical tests, that the greatest 
possible amount of work in a day can 
be accomplished when the worker rests 
15 minutes in every hour, working dili¬ 
gently the remainder of the time. 
G. A. T. 
Investing in Labor Savers 
Given a kitchen sink, with a pump as 
a starter, what should come next? First, 
I believe I’d have a kitchen cabinet. Yes, 
I hear someone say, $20 wouldn’t buy it, 
but I know just where $13.65 would pur¬ 
chase one quite similar to the one I have, 
and it is a place perfectly accessible to 
every city of the United States. I often 
wonder how I ever kept house before T 
had that .cabinet, too. Next, I think I 
should spend $3 (approximately) for a 
good bread-mixer, and the rest of my $20 
would buy two or three aluminum dishes 
for use in my homemade fireless cooker, 
and a food chopper. Nearly all my life 
I have been obliged to make every dollar 
go as far as possible, and if I didn’t have 
these things I could certainly make $20 
buy them. Never having had a vacuum 
cleaner, I probably fail fully to appreciate 
it, but the only one I happen know about 
is nearly as hard for women to run as the 
cleaning would be without it. When 
gasolene irons are fully perfected I want 
one, but I don’t think my neighbors who 
have them ever use them. MRS. E. M. A. 
For the Seamstress 
Tissue paper patterns arc perishable. 
When you hit upon one that can be used 
as a model with variations from year to 
year, to suit varying fashions, cut it out 
in table oilcloth, and it will last a life¬ 
time. This applies especially to under¬ 
clothes and skirts to be fitted around the 
hips. And some patterns of shirtwaists 
are standard, changing merely sleeves and 
yokes and trimming. L. L. trott. 
Turkey Red 
Red flannel always gives off a dyed 
tinge to the washing and rinsing water, 
even when wholly worn out. New flan 
nel colors the water more deeply. Save 
all odds and ends of new red flannel, to 
soak in scalding water, which will re¬ 
vivify faded pink dresses of gingham or 
print. Rinse the garments in it, lifter 
their washing, and they will be rejuve¬ 
nated without streaking. i- T> 
